12 tortillas (we like flour, not corn)
2 cans cream of chicken soup (I make white sauce with chicken broth as 1/2 of liquid)
2 cups cooked, diced chicken
2 pints sour cream
1 cup grated cheese
Make sauce with soup and sour cream. Mix chicken with enough sauce to moisten. Place chicken mixture in tortillas and roll up. Place rolled up tortillas in greased casserole dish and cover with remaining sauce. Top with grated cheese and bake at 350* until bubbly. Serves 6.
The last time I made this the tortillas got a little tough on the bottom...I think I will try spreading some sauce underneath before setting in the enchiladas. Broccoli is a great side dish to sop up the extra sauce. :)